Gelatin Free Herbal Healing Chicken Broth
This golden, slow-simmered broth is the kind of thing that makes your whole kitchen smell like comfort and medicine at the same time. Fresh ginger, turmeric, rosemary, and thyme steep alongside the chicken for hours, building a deeply aromatic base that tastes like it took serious effort ā even though the process is mostly hands-off. Many store-bought broths and stocks rely on additives or clarifying agents that can sneak in animal-derived gelatin, so making your own from scratch is the cleanest way to stay clear of that concern entirely. The apple cider vinegar helps draw out the richness from the bones, while the long, gentle simmer keeps everything mellow and clear rather than cloudy or heavy. Straining through a fine-mesh sieve gives you a beautifully clean liquid that's ready to sip straight from a mug, use as a soup base, or cook grains in for extra depth. It stores well in the fridge once the fat is skimmed off the top, making it easy to have a nourishing, wholesome broth on hand all week.
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Learn more āIngredients
6 servings
- 3 lb bone-in chicken pieces (backs, necks, wings, or a whole carcass)
- 3 quarts cold water
- 2 medium carrots, cut into 2-inch pieces
- 3 stalks celery, cut into 2-inch pieces
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 1 (2-inch) piece fresh ginger, sliced into coins
- 1 (2-inch) piece fresh turmeric, sliced into coins (or 1 tsp ground turmeric)
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 1 small bunch fresh parsley (stems and leaves)
- 3 bay leaves
- 2 tbsp apple cider vinegar
- 1 tsp fine sea salt, plus more to taste
- 2 stalks leek (white and light green parts only), halved lengthwise and rinsed (optional)
Instructions
- 1
Place the chicken pieces in a large stockpot and cover with the cold water. Bring to a boil over high heat, then immediately reduce the heat to medium and skim off any gray foam that rises to the surface during the first 10 minutes, until the liquid runs mostly clear.
- 2
Add the carrots, celery, onion, garlic, ginger, turmeric, thyme, rosemary, parsley, bay leaves, apple cider vinegar, and leek (if using). Stir to distribute, then reduce the heat to low so the broth maintains a bare, gentle simmer ā small bubbles breaking the surface occasionally, not a rolling boil.
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